Sag Harbor resident Tia Greene is a visionary, marketer, PR expert, and passionate soul behind the newest TV series on LTV, ‘Savour The Moments with Tia & Friends’.


This show is a non-scripted lifestyle TV series that will inspire you to become a local where ever you go!


Her passion for creating tailor-made campaigns to elevate her clients in unexpected+ vibrant communities at her exclusive agency, Liebe PR, paved the pathway for her to develop a lifestyle series to continue her mission on showcasing hidden gems and inspirational souls.  

Tia Greene
Savour the Moments with Tia & Friends

Haskell’s Seafood is passionate about being pure. We develop our natural flavors by making seafood stocks from scratch and never allow for sacrifices of quality along the way. We believe there is no reason to compromise something that started as ideal, so instead we simply elevate it. We have a deep appreciation for our seafood and a responsibility to our natural resources that are always kept. Being immersed in our environment every day is to participate, respect, and be connected. We are connected not only to our seafood but to those who experience and enjoy it with us. That connection is our everyday commitment to you.

Cellier Wine Distributing is a family owned boutique importer/wholesaler nestled on the North Fork of Eastern Long Island, New York. Established in 2014, we focus on "Wine on Tap" but offer all our varietals in both bottle and keg formats. Our goal is to bring Wine on Tap to the forefront of the customer pallet; "From Vine to Tap®." We are an enthusiastic and very motivated operation working hand in hand with our distributors to help expand each markets' horizon. This same close relationship with our suppliers enables us to ensure that we can deliver the best wines from vine to tap or bottle year round.

Milla’s Cheese Puffs is a brand created by Brizillian native, Ludmilla Benevides. 

​Seventeen years ago she moved to New York to expand her career as a musician making authentic Brazilian Bossa Nova music. When she and her band had rehearsals and shows they would work long hours with short breaks, so she made sure to bring her Brazilian delicatessen cheese puffs for the band to snack on. They’re the perfect gluten-free treat, and ready in just minutes! There is nothing better to Ludmilla than being able to share her culture in a country that gave her the opportunity to express her passion for music and food.

At Mecox Bay Dairy, we believe that ‘Happy Cows Make Happy Cheese!’ Animal comfort and care is paramount and a driving concern of all that we do. Our capable herdsman, Claes Cassel, has spent over thirty years in the care and keeping of cattle. Our beef cows are all grass-fed on over 30 acres of pasture that has been in the Ludlow family for five generations. Our milking cows are also primarily pastured, eating hay in the winter, which makes for excellent milk and therefore delicious cheese! All our cheeses are made with raw milk: milk that has never been pasteurized, making it healthier and more flavorful. When you purchase a gallon, we bottle it here on the farm right in front of you, so you can be sure that your milk is pure and fresh.

Hamptons Meal Prep Service is a local business fathered by Chef Nick and Coach Jay. This service delivers nutrition to the body through meals that are balanced, weighed, calculated, and optimized for your health. We have downloadable recipes that centered not only on nutrition but on taste. These recipes, along with an informational ebook are free!

Hamptons Hawaiin is a restaurant dedicated to sharing authentic hawaiin cuisine with the public. Jessica Taccone and Drei Donnelly are Sag Harbor residents with a background in food and service, have tapped into the noodle zeitgeist with their pop-up restaurant, Hamptons Hawaiian. The restaurant currently operates out of Sag Harbor’s Dopo la Spiaggia on Wednesdays from 11 a.m. to 11 p.m., where the team serves up four set saimin bowls, as well as a “build your own” option, where soup slurpers can choose between two types of noodles, five types of broth, and 14 vegetable and protein toppings

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